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SHRIMP CEVICHE Recipe

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This recipe for SHRIMP CEVICHE is from DiDi and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Qts Water
¼ C Kosher Salt
1 lb Raw Shrimp (21-25 count), peeled and deveined
2 ea Lemons, Limes & Oranges, juiced
1 C Cucumber, peeled & seeded, diced
½ C Red Onion, finely chopped
2 ea Serrano Chiles, seeded and finely chopped
1 C Tomato, diced & seeded, (can use canned if tomatoes aren't in season)
1 ea Avocado, chopped
1 Tbls Cilantro, roughly chopped
¼ C EVOO
¼ tsp Kosher Salt
Directions:
Directions:
1. In a large pan, add 2 quarts of Water and ¼ C Kosher Salt and bring to a boil over high heat.

2. Add Shrimp and immediately turn off stove, let shrimp set for 3 minutes in the water then remove and cool. Cut Shrimp in to ½ inch pieces
.
3. Juice the Lemons, Limes and Oranges and place in a medium plastic or glass bowl, add the Cucumber, Red Onion and Chiles. Refrigerate covered for a minimum of 1 hour
.
4. After removing from the refrigerator, add Tomato, Avocado, Cilantro, EVOO and Kosher Salt (to taste). Mix it all together and let it stand at room temperature for 30 minutes before serving.

5. Serve with Scoops

 

 

 

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